Banana Bread Cake

I’m a big fan of desserts, which I make for friends more than I actually eat myself. This recipe is delicious, the cake comes out incredibly moist. The original recipe had a brown butter frosting which was just too much, way too sweet. So I modified it and added a cream cheese frosting instead. This is another recipe where I’ve kicked it up a notch by adding a little banana liqueur.

Banana Bread Cake

1 1/2 cups sugar

1 cup sour cream

1 stick butter at room temp.

2 eggs

4 bananas mashed, the riper the better.

2 tbsp banana liqueur*

2 tsp vanilla (not that fake crap!)

1 tsp baking soda

3/4 tsp salt

Directions:

Pre-heat your oven to 375 degrees. Spray a 9×13 cake pan with non-stick spray. In a large bowl beat together the sugar, sour cream, butter and eggs until creamy. Add in the bananas, banana liqueur and vanilla and beat some more. Now add in the flour, baking soda and salt; beat for about 1 more minute.

Spread evenly in the cake pan and bake for 20 to 25 minutes until golden brown. Cool before frosting (recipe below).

Cream Cheese Frosting

1 cup powdered sugar

16 ounces (2 packs) cream cheese at room temp.

1 stick butter at room temp.

1 tsp vanilla

2 tbsp banana liqueur

Directions:

In a bowl beat together cream cheese and butter until smooth. Scrap down the sides as needed. Add the vanilla and banana liqueur, beat until smooth again. Add in powdered sugar a 1/4 cup and a time, beating until smooth. If a little runny add a little more sugar. Refrigerate before adding to the cake or add it to the cake (if cool) and then refrigerate. Enjoy!

*OK the brand of banana liqueur you use can really make a difference. I used 99 bananas, which is a schnapps, the first time I made this as it’s what I had on hand for when I make bananas foster. Turns out it works really well for the foster, not so much for the frosting of this cake. A little too much harsh alcohol flavor. So I recommend using Dekuyper liqueur instead, it has less of the harsh alcohol taste.